Imagine a pastry dough that shatters delicately with each bite, revealing layers of rich, buttery goodness. This puff pastry, crafted with a mindful approach to ingredients, offers a delightful experience that transcends expectations. Its versatility shines in countless applications, from comforting chicken pot pies to elegant mille-feuilles and miniature tarts, opening up a world of culinary possibilities.

The beauty of this recipe lies in its simplicity. Prepared swiftly in a food processor with just a select few ingredients, it delivers exceptional results, leaving you with a pastry that rivals traditional versions in both flavor and texture. The key to achieving its signature flakiness lies in maintaining a cold environment throughout the preparation process.

Start with chilled butter, ensuring it remains in distinct pieces within the dough. These butter pockets are crucial, as they melt and create steam during baking, resulting in the characteristic layers that define puff pastry. A food processor is recommended for its speed and efficiency in keeping the ingredients cold.

As you roll and fold the dough, work in a cool space to prevent the butter from softening prematurely. If the dough becomes too warm, a brief stint in the freezer will restore its optimal temperature. Don't be concerned if the dough appears rough initially; it will smooth out as you continue the rolling and folding process.

The dry ingredients, including almond flour, vital wheat gluten, oat fiber, xanthan gum, baking powder, and salt, work in harmony to create the perfect texture. Vital wheat gluten is essential for providing elasticity and promoting the formation of those desirable flaky layers, while oat fiber and xanthan gum act as binders, holding the dough together. These dry components are briefly combined with the cold butter before an egg and ice water are introduced to bind the mixture.

Once the dough is ready, wrap it tightly in plastic and store it in the refrigerator for up to three days, or freeze it for longer storage. To freeze, roll the dough to your desired thickness, fold it twice, wrap it well, and store it for up to three months. Thaw it in the refrigerator for a few hours before using, and you'll be ready to create your own culinary masterpieces.